Salads, sadly, have a bit of reputation for being tasteless, unsatisfying and boring. We are here to change that! Adding a herby chimichurri dressing to your protein on a bed of flavour-packed chargrilled vegetables and fresh crunchy spinach, you are going to want to make this meal over and over again.
Nutrition Per Serve: 512kcal / 2143kJ, 52g protein, 24.8g fat, 14.5g carbs
- 1/2 cup parsley leaves
- 1 tbsp oregano
- 3 garlic cloves, minced
- 1-2 tsp red pepper flakes
- 3 Tbsp red wine vinegar
- 1/2 tsp salt
- Black pepper
- 1/4 cup extra virgin olive oil
Steak & Salad
- 700g sirloin steak
- 1 red capsicum, cut into slices
- 1 green capsicum, cut into slices
- 1 small red onion, peeled and cut into small wedges
- 2 zucchinis, cubed
- 1 can chickpeas, drained
- 1 Tbsp olive oil
- Salt & pepper
- 2 garlic cloves
- 1 x 500g packet baby spinach
- Take steak out of the fridge 30 minutes prior to cooking.
- Place all ingredients for the chimichurri in a food processor or blender, except the oil. Blitz until parsley is finely chopped, but not pureed. Transfer into a small bowl, add the oil and set aside.
- Prepare the chopped vegetables and chickpeas, and place into a large mixing bowl. Add oil, salt, pepper & garlic, stir through the vegetables. Heat a cast-iron pan or barbeque on medium-high heat. Once hot, add the vegetables, tossing every few minutes until char-grilled. Take out and place to the side. Keep BBQ or pan on the heat.
- Heat 1 tsp of olive oil over high heat, sprinkle each side of steak with salt and pepper, then add to the hot plate. Cook the steak to your liking.
- Take the steak off the plate and allow to rest for 3-4 minutes before slicing.
- Mix the roasted vegetables and chickpeas together in the large mixing bowl, then split into 4 even amounts. Top with 1/4 of the steak each and a drizzle of the chimichurri sauce. Enjoy!
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